3 Sweet Valentine

07 sep 3 Sweet Valentine

Valentine’s Day is just around the corner, so why not try your hand at one of these decadent protein treats to impress your sweetheart? Your loved one will definitely appreciate the fact that these delicious goodies are much higher in protein and lower in fat and sugar than store-bought chocolates. Plus, a homemade gift is sure to impress. It’s a muscle-building win-win!

1. Chocolate Coconut Protein Truffles

If you love anything chocolate or coconut, this recipe is for you! These chocolate coconut protein truffles pack a protein punch and lots of fat-burning MCTs from the coconut oil. Did I mention these little morsels are dark, decadent, and delicious?

Truffle Ingredients:

Chocolate protein powder, 60 g

Coconut flour, 3 tbsp

Unsweetened shredded coconut, 2 tbsp

Unsweetened cocoa powder, 1 tbsp

Organic stevia blend, 1 tbsp

Unsweetened almond milk, 2 tbsp

Coconut extract, 1/2 tsp

Coating Ingredients:

60% cacao dark chocolate, 1 oz.

Coconut oil, 1 tsp

Unsweetened shredded coconut (optional)

Directions:

Combine truffle ingredients in a small mixing bowl.

Mix until a thick dough forms. Add a teaspoon of milk if the dough is too crumbly, or a teaspoon of coconut flour if it’s too sticky.

Roll dough into eight 1-inch balls (1 tablespoon each) and place in the freezer on a plate.

Melt dark chocolate chips and coconut oil using a double boiler. If you don’t have a double boiler, simply fill a small saucepan 1/3 to the top with water, nest a small metal mixing bowl (or another saucepan) inside and bring water to a simmer over medium heat. Stir chocolate as it begins to melt.

Roll each ball in melted chocolate one at a time and immediately sprinkle with shredded coconut (if desired). Place in the fridge for 5 minutes to harden the chocolate. Enjoy!

Store in the fridge up to one week or in the freezer up to one month.

Click Here For Printable PDF!

Nutrition Facts

Serving size: 1 truffle

Recipe yields 8 servings

Calories: 74

Fat: 3.9 g

Carbs: 5 g

Protein: 6 g

2. White Chocolate Protein Cake Pops

Whoever thought up the idea of cake balls mixed with frosting and coated in chocolate, we thank you. Even more reason to fall in love: Each protein cake pop is just over 100 calories with an impressive 9 grams of protein!

Pour batter into prepared dish and bake for 20-25 minutes until a toothpick or knife inserted comes out clean. Set cake aside to cool.

Stir together frosting ingredients until smooth.

Crumble cake into a medium mixing bowl and mix in frosting.

Press cake mixture into a heart-shaped cake-pop mold coated with cooking spray, or simply roll into five 2-inch balls. Insert candy sticks and place in the freezer.

Melt 3 tablespoons white chocolate chips with beetroot powder and coconut oil using a double boiler. If you don’t have a double boiler, simply fill a small saucepan 1/3 to the top with water, nest a small metal mixing bowl (or another saucepan) inside, and bring water to a simmer over medium heat. Stir chocolate as it begins to melt.

Nutrition Facts:

Serving size: 1 cake pop

Recipe yields 5 servings

Calories: 108

Fat: 3.7 g

Carbs: 10 g

Protein: 9 g

3. Red Velvet Protein Cake

If artificial food coloring and insane amounts of sugar aren’t your jam, try this ultra-moist, gorgeously vibrant red velvet protein cake made with roasted beets! I promise, the beet flavor is almost undetectable and actually blends amazingly well with the cream cheese frosting.

That being said, if you’re afraid to try beets in a cake, just substitute an equal measure of baked sweet potato plus 1-2 tablespoons of red food coloring.

Cake Ingredients:

Chocolate protein powder, 80 g

Organic stevia blend, 1/3 cup

Coconut flour, 1/4 cup

Tapioca starch, 1/4 cup

Unsweetened natural cocoa powder, 2 tbsp

Baking powder, 1 tsp

Baking soda, 1/2 tsp

Salt, 1/4 tsp (optional)

Roasted beets, 250 g (2 medium)

Nonfat plain Greek yogurt, 1/2 cup

Egg whites, 1/2 cup (4 large)

Unsweetened applesauce, 1/2 cup

Vanilla extract, 1 tbsp

Apple cider vinegar, 2 tsp.

Butter extract, 1 tsp. (optional)

Frosting Ingredients:

Whipped Greek cream cheese, 6 oz.

Confectioner’s erythritol (or sweetener of choice), 1/3 cup

Vanilla extract (optional), 1/2 tsp

Directions:

Preheat oven to 400 F.

Scrub and trim two medium beets, and wrap in tin foil. Place in a baking dish and bake for 1-1/2 to 2 hours until pierced easily with a fork (the longer you bake, the more the natural sugars develop and the sweeter your beets will taste). This step can be done up to a day in advance.

Reduce oven temp to 350 F.

Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth.